Green Tea Shrimp Recipes

SHRIMP IN GREEN TEA

Steps:

• Peel and devein the shrimp, then rinse and dry them well. Beat the egg white with the rice wine or sherry, salt and water-chestnut powder to make a marinade. Coat the shrimp with the mixture and let marinate for an hour.
• Brew the tea by steeping the leaves in the boiling water in a covered pot. Let sit for 10 minutes.
• Heat a wok over high heat, add the oil and when it is very hot, add the shrimp. Stir-fry very quickly, 15 to 30 seconds. Remove the shrimp and set aside.
• Wipe the wok clean with paper towels. Reheat the wok, pour in three-quarters of the tea, plus two teaspoons of the leaves. Add the shrimp, heat for a minute only and pour contents into serving dish.

GREEN TEA SHRIMP

Steps:

• Bring the water to a boil and pour over the tea leaves.
• Let the tea steep for 10 minutes and strain.
• Reserve the tea leaves.
• Rinse the shrimp under warm running water; Pat dry with paper towels.
• Add the salt and cornstarch to shrimp and let marinate for 15 minutes.
• In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and blacwhite pepper; Set aside.
• Heat a wok over medium-high to high heat and add the oil.
• When the oil is hot, add the ginger.
• Stir-fry until aromatic (about 30 seconds).
• Add the shrimp, stir-fry for a few seconds, then add the tea leaves.
• Stir-fry the shrimp with the tea leaves until the shrimp turn pink.
• Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper.
• Mix the peppers in with the tea leaves.
• Push everything up to the sides.
• Add the sauce in the middle of the wok.
• Bring to a boil, then mix with the other ingredients.
• Adjust the seasoning, adding extra salt or soy sauce if desired.

LOW-CAL GREEN-TEA-POACHED SHRIMP STIR-FRY

Steps:

• Make 5 cups of green tea.
• Reserve 2 tea bags.
• Reserve 1 cup, and paoch shrimp in 4 cups of green tea with half the garlic and ginger.
• Simmer 4 min (should be opaque but not cooked) heat the peanut oil in a preheated deep frying pan.
• lower heat slightly.
• add the remaining garlic, then stir in cabbage, snow peas, broccoli, peppers, carrots, and contents of 2 green tea bags.
• Stir fry for 4 minutes.
• add 1 cup green tea, rice wine vinegar, 1 tsp sesame seed oil, soy sauce, and hoisin sauce, cover and cook for 3 ninutes.
• remove the lid and stir in rest of sesame seed oil, bean sprouts, water chestnutt and shrimp, toss for 1 minute.
• Garnish with green onions and voila!